Chef Stryjewski's Polish Ham

Chef Stryjewski writes of his Polish ham: "This is an incredibly easy and versatile ham recipe. Spices can be added and adjusted to personal preference. I like the simplicity of this formula and use it for most of my hams.

"You can use this for a boiled ham, which is simply simmered in 160-165 degree water until the ham reaches an internal temperature of 155 degrees. I prefer to smoke it for the added flavor."

Notes: Cochon is famous for its pork products; this is a professional recipe translated as much as possible to the home kitchen. Ideally, the ham needs to brine five days for the most flavor, but if you want to try this in time for Easter, the chef suggests cutting the fresh ham longways and brining for 2 to 3 days.

Salt peter and Insta Cure No. 1 are curing products that Stryjewski says are available from www.sausagemaker.com or Restaurant Depot. He notes that the curing agent is optional if you brine and cook the fresh ham within four days, but it will not be as pink.

The recipe will work on any size ham; adjust the amount of injected brine to 10 percent of the weight of the ham.

Chef Stryjewski's Polish Ham

Makes 24 to 30 servings

1 gallon water

1 pound 12 ounces kosher salt

1/4 pound sugar

2/3 cup salt peter or Insta Cure No. 1*

8 bay leaves

1/4 cup black peppercorns

1-1/2 gallons ice

1 (18 to 20 pound) fresh skin-on ham

To make the brine, combine all ingredients (except ice and ham) in a very large nonreactive pot and bring to a simmer for 5 minutes. Remove from the heat and add the ice. Cool to 35 degrees and place in a 5-gallon container.

Bone out the ham and remove the shank portion. With a syringe injector, pump 4 cups of the brine into all parts of the ham. Submerge the ham in the remaining brine and refrigerate.

Allow it to soak for 2 to 5 days (or no more than 3 days if you omit the salt peter or Insta Cure No. 1). Remove from the brine, rinse and dry the ham. Place on a rack overnight in the refrigerator, uncovered.

Prepare a smoker to 200 degrees and smoke to an internal temperature of 155 degrees, about 8 to 10 hours. Remove from the heat and serve immediately, or submerge in cold water until the temperature drops below 90 degrees, then refrigerate overnight and slice cold.